✦ LIBER ✦
Accelerated Ripening of Reduced-Fat Cheddar Cheese Using Four Attenuated Lactobacillus helveticus CNRZ-32 Adjuncts
✍ Scribed by J.A.C. Johnson; M.R. Etzel; C.M. Chen; M.E. Johnson
- Book ID
- 117977519
- Publisher
- American Dairy Science Association
- Year
- 1995
- Tongue
- English
- Weight
- 738 KB
- Volume
- 78
- Category
- Article
- ISSN
- 0022-0302
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